Thursday, September 29, 2011
I've made this twice now. The second time I added quinoa for added protein--I definitely recommend this. The second time I also use the food processor to chop the mushrooms prior to cooking. I found the mushrooms of my second batch chewy and I'm not sure if it's because I chopped them prior to cooking. Regardless, this soup was quite delicious!
Recipe from Crepes of Wrath
1 tablespoon unsalted butter
1 large shallot, minced - 1 tsp freeze dried shallots
1/4 cup white wine
3 cloves garlic, minced
3 cups fresh mushrooms, cleaned, trimmed, and sliced thinly (save a few for a garnish) - about 8-10 ounces
1/2 cup dried porcini mushrooms (reconstituted in 2 cups boiling water)
2 teaspoons fresh thyme - 1/2 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1/4 cup crème fraiche (I used sour cream since I had it in my fridge)
1. First, you need to “rehydrate” your dried porcini mushrooms. Place the mushrooms in a medium sized bowl. In a small pot, bring 2 cups of water to a boil, then pour the boiling water over the dried mushrooms. Cover and allow them to sit for 1-2 hours. Remove the mushrooms from the liquid, but reserve the liquid to add to your soup later. Strain the liquid to remove any dirt that may have been lingering on the mushrooms.
2. Now, you’re ready to cook. Heat the butter over medium heat in a medium sized pot. Saute the shallots until they are translucent, about 5 minutes, then add in the white wine and cook until it is reduced by half. Add in the garlic and stir, for a minute, until fragrant. Add in the fresh mushrooms, the reconstituted mushrooms, thyme, paprika, salt, and pepper. Cook for 10 minutes or so, until the mushrooms start to become browned. Add another pad of butter, should you be so inclined.
3. Add in the porcini mushroom broth and the vegetable broth. Turn the heat up to high, and bring the soup to a boil. Reduce to medium or medium-high, depending on your burner, and cook for 10 minutes, until the mushrooms are tender. Remove the soup from the heat, and using either a food processor, a blender, or an immersion blender, puree your soup in batches. Don’t worry if it isn’t completely smooth – a few bits of mushroom in the soup adds a nice texture. Just puree it enough for it to resemble a soup and not a stew.
4. Return the pureed soup to the pot and turn the heat to medium-low to keep warm. Place the 1/4 cup of crème fraiche (sour cream in my case) in a small bowl, and add about 1/2 cup of the soup to it. Whisk to combine. This will temper the crème fraiche, so that when you add it, it goes in smoothly and doesn’t form clumps. Add the tempered crème fraiche to the soup and stir to combine. Taste, and add salt or pepper if needed. Serve into 3 or 4 bowls, depending on if you are eating it as a meal or as a side, garnish with some of the fresh sliced mushrooms you set aside earlier, and enjoy.